THE BEST CHOCOLATE CHIP COOKIES EVER
Chef Vanessa Musi
Makes: 20 large cookies (you can make ½ recipe)
2 cups whole spelt flour such as Bobs Red Mill
½ teaspoon baking soda
1 cup (2 sticks) unsalted European style butter, room temp 225 grams
2 cups Stir Sweetener (www.stirsweetener.com) or sub for coconut sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups 70 % chocolate such as Guittard chopped into chunks
Pinch of Maldon Salt to sprinkle on every cookie before baking
Preheat oven to 345 F degrees.
In the mixer with a paddle cream butter with Stir until well combined (about 2 min).
Add the vanilla and eggs and mix until incorporated.
Combine dry ingredients: flour, baking soda, and salt in a separate bowl. Whisk together until blended.
Add the flour mixture to the butter mixture on low until blended.
Add in chocolate chunks and mix.
Shape cookies with a #24 scoop. Drop onto a cookie sheet lined with a silpat.
Bake 7-8 min for chewy cookies, 9-10 min for crisp cookies.
Remove from oven and cool for 1 min on cookie sheet.
Remove to wire cooling racks to cool completely.